About Steakpedia

A reference has to be neutral to be useful. This page explains what Steakpedia is, where its field data comes from, and the rules that keep the articles independent.

Steakpedia

Steakpedia is an open reference on beef steak, started in October 2026 and published in English, Spanish and Vietnamese. It covers the cuts and their names across languages and trade systems, the breeds and grading systems, the processes (aging, cooking, resting), the classic preparations and the cultures of the grill, and it adds something the standards and the cookbooks do not have: numbers measured in working kitchens, piece by piece.

It is not a restaurant's website, a recipe blog or a ranking. The body of an article never recommends where to eat or what to buy. Steakpedia is independent and privately funded; it carries no advertising inside its articles.

Field data: how it is collected

The field data published today comes from the Steakpedia Field Kitchen: a working restaurant butchery that cuts whole primals every day, from Australian, Argentine, Japanese and American beef. Every piece is weighed on a calibrated scale as it arrives and every portion is weighed as it is cut. Between 1 Jul 2026 and 17 Oct 2026 that was 279 pieces and 1,604.6 kg of meat. Kitchens that contribute data are identified by their method and sample, not promoted.

Source. Butchery sheets from the kitchen's own records: the piece weighed before cutting (minus packaging), each portion weighed after, trim, fat and waste logged by category.
Filter. Only sheets that balance (weight out ≤ weight in) are counted. Sheets where more came out than went in are mis-recorded and are excluded, not corrected.
Definitions. Portion yield = steaks ÷ meat in. Usable = steaks + sub-cuts + usable trim ÷ meat in. The same definitions for every contributor; the trimming and portion specification is stated in each box.
Signature. Every box carries the contributor, the period, the number of sheets and the date the data was compiled. Small samples are flagged. Nothing is averaged across kitchens.
Update. The numbers are regenerated from the records, not edited by hand; the compile date tells you when.
Open data. The full table, with CSV and JSON downloads, is on the field data page under a CC BY 4.0 licence: reuse it with credit.

Other kitchens join by invitation while the verification process is being built. Their numbers will be published next to the existing ones, under the same rules.

The tools

The calculators under Tools run in the page and use only the numbers published on this site. Nothing you type is sent anywhere.

Editorial policy

Neutral. Articles describe; they do not sell, rank or recommend a restaurant, a brand or a country. No advertising inside articles, ever.
Sourced. Every article lists its sources: official specifications (USDA IMPS, AUS-MEAT HAM, IPCVA), grading standards, peer-reviewed reviews and reference books. Without sources an article is not published.
The same rules for every listing. Steakhouses and producers are listed with the same template and the same fields, ordered by name or distance, never by payment.
Partners review their own section only. Industry bodies and producers may review the articles about their system, their cuts or their country and be credited as reviewers. They never write or review the comparisons, or another country's section.
Funding. Section or tool sponsorship may be accepted and will be labelled as such; paid articles and paid listings will not.

Corrections

Every article shows its last review date. Errors, missing names, changed codes or better sources are welcome; corrections are credited in the article.

Licence and credits

Text © 2026 Steakpedia. The drawing of each cut, at the top of its article, is © Steakpedia, all rights reserved: to use one, write to [email protected]. The cut diagram is derived from Beef cuts France.svg by Pethrus (after Brazilian_Cut.svg by Mpontual), Wikimedia Commons, CC BY-SA 3.0; this version, without text and with the regions mapped to the cuts, is shared under the same licence. Names of the cuts are checked against the trade references listed in each article.